Here's something you might be interested in.
On my "prep for Tokyo" tour of Japanese fare in San Diego, I hit up one of my favorites, Tajima Japanese Noodle House. Because I'm going to be on a ramen quest while in Japan, it was crucial that I first refresh my memory and taste buds with my favorite ramen in town, found at Tajima. Even though there's so much more than ramen there.
David and I always start off with Takana Onigiri, rice with spicy pickled leaves balled up and wrapped in a dry seaweed. It's not fishy (I'm fishy-flavor averse) -- the rice is sticky and chewy and the pickled leaves add salt and seasoning to every bite.
On rare occasions (such as this last one), we indulge in the creamy scallop croquettes. Again, not fishy, but definitely creamy, and that sauce served with them is totemo oishii desu! That means damn tasty, in so many words.
This time I opted for ramen with ground pork in a spicy miso broth with thin noodles (you can choose your type of ramen, type of broth, and noodle thickness). You can see how red with spice and flavor the broth was. I'm fond of a little kick in the mouth.
David is more of a flavor purist. I mean, the man likes vanilla, whereas I consider that a base for real flavors. He ordered regular ramen, fat noodle, with tonkotsu broth (also called Tajima Original, this is a pork-based broth).
I'll let you know if I find anything as tasty while I'm tooling around Tokyo.
On my "prep for Tokyo" tour of Japanese fare in San Diego, I hit up one of my favorites, Tajima Japanese Noodle House. Because I'm going to be on a ramen quest while in Japan, it was crucial that I first refresh my memory and taste buds with my favorite ramen in town, found at Tajima. Even though there's so much more than ramen there.
David and I always start off with Takana Onigiri, rice with spicy pickled leaves balled up and wrapped in a dry seaweed. It's not fishy (I'm fishy-flavor averse) -- the rice is sticky and chewy and the pickled leaves add salt and seasoning to every bite.
On rare occasions (such as this last one), we indulge in the creamy scallop croquettes. Again, not fishy, but definitely creamy, and that sauce served with them is totemo oishii desu! That means damn tasty, in so many words.
This time I opted for ramen with ground pork in a spicy miso broth with thin noodles (you can choose your type of ramen, type of broth, and noodle thickness). You can see how red with spice and flavor the broth was. I'm fond of a little kick in the mouth.
David is more of a flavor purist. I mean, the man likes vanilla, whereas I consider that a base for real flavors. He ordered regular ramen, fat noodle, with tonkotsu broth (also called Tajima Original, this is a pork-based broth).
I'll let you know if I find anything as tasty while I'm tooling around Tokyo.